Paneer Tikka Pulao

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 cups panir, cut into 50 mm. (2-inch)
• 1/2 cup red capsicum, cut into 50 mm. (2-inch)
• 1/2 cup onion, cut into thick wedges
• 1/2 cup thick curds
• 1/2 teaspoon bengal gram flour (besan)
• 1 teaspoon ginger paste
• 1 teaspoon garlic paste
• 2 teaspoons chili powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 teaspoon garam masala
• 2 tablespoons chopped coriander
• 2 tablespoons mustard oil
• salt
• 1 1/2 cups long-grain rice
• 1/2 teaspoon cumin seed (jeera)
• 2 cloves (laung)
• 1 bay leaf (tejpatta)
• 1 inch cinnamon stick (25 mm dalchini)
• 1 tablespoon oil
• salt
• 2 tablespoons oil
• 1 sprig mint

Recipe

• 1 •for the paneer tikkas:.
• 2 combine the curds, gram flour, ginger paste, garlic paste, chilli powder, kasuri methi, garam masala, coriander, salt and 1 tablespoon of mustard oil and mix well to prepare a marinade.
• 3 add the paneer, onions and capsicum to it and keep aside for 10 to 15 minutes.
• 4 arrange the paneer, onions and capsicum on 4 skewer sticks.
• 5 heat 1 tablespoon of oil on a non-stick tava (griddle) and sauté the paneer tikkas till they are lightly browned on all sides (approx. 4 to 5 minutes). remove from the skewer and keep aside.
• 6 •for the rice:.
• 7 clean, wash and soak the rice for approx.15 minutes. drain and keep aside.
• 8 heat the oil in a heavy bottom pan, add the cumin seeds, cloves, bay leaf and cinnamon and stir.
• 9 when the cumin seeds crackle, add the rice and salt and sauté for 2 minutes.
• 10 add 3 cups of hot water. cover and cook over a low flame for 10 to 15 minutes till the rice is cooked. separate each grain of rice very lightly with a fork and keep aside.
• 11 •how to proceed:.
• 12 heat the oil in a non-stick pan.
• 13 add the paneer tikkas and rice and mix together very lightly. cook till the rice is hot.
• 14 garnish with the sprig of mint and serve immediately.